7 SPICES
10190 W SAMPLE RD, Coral Spring FL 33065 · 954-344-3544
Last inspected Jun 24, 2026 · 16 visits since October 2023
JUL 24
JAN 25
OCT 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued due to adulteration of food product. Observed live weevils in sugar container in back store room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024026461 | May 1, 2024 | Jun 17, 2024 | $800 |
| 2--2023058956 | Oct 5, 2023 | Dec 18, 2023 | $200 |
Inspection history
16 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Buildup of food debris/soil residue on equipment door handles. 1. Kitchen microwave handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Dining room ceiling vent solid with dust
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable in kitchen.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Kitchen door soiled with built up food debris.
Old labels stuck to food containers after cleaning.
Feb 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented can of tomato sauce kept with undamaged cans. Operator removed. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat broth and sauces inside walk in cooler. Operator removed
Stop Sale issued due to food not being in a wholesome, sound condition. Observed ice build up from reach in chest freezer in direct contact with mixed vegetables. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed operators attempting to cool foods down in room temperatures. Chicken (98F @ 1308 to 97F @ 1330 - Heated cooling since 1230). Operator moved to reach in freezer for quick chill
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lentil soup kept in chest freezer not date marked. As per operator food prepared Feb 10th
Damaged/spoiled/recalled food not properly segregated. Dented can of tomato sauce kept with undamaged cans. Operator removed. See stop sale.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer inside storage room
Stored food not covered. In reach in chest freezer inside storage room, observed multiple foods such as peas and mixed vegetables stored without any cover or protection
Oct 8, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in bottom of reach-in-cooler. Standing water in right flip top cooler, middle flip top cooler,
Oct 7, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After several attempts Dishwasher (Chlorine 0ppm)
Cove molding at floor/wall juncture broken/missing. Cove molding broken at kitchen walls
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Dish machine unable to pump water.
Hole in or other damage to wall. Observed hole in wall by cookline
Standing water in bottom of reach-in-cooler. Standing water in right flip top cooler, middle flip top cooler,
Jan 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt container
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cook line soiled with dust and grease
Standing water in bottom of reach-in-cooler. Standing water under right flip top inside cooler.
Jan 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Avantco cooler; cooked goat (50F - Cooling). Per operator items cooling since 1:00 yesterday. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Avantco cooler; cooked goat (50F - Cooling). Per operator items cooling since 1:00 yesterday. See stop sale. 2. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler, creamers (55F - Cold Holding) per operator in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler, creamers (55F - Cold Holding) per operator in unit over night. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big six food borne illnesses with operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided plan operator posted
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler, At 1:45pm chicken 55F ambient cooling since 1 hour to 55F at 2:10pm At 1:45pm Cooked corn 55F ambient cooling for 1 hour to 55F at 2:10pm. at 1:45pm milk 55F ambient cooling for 1 hour to 55F at 2:10pm. At this rate proper cooling to 41 degrees in 4 hours will not occur. Observed walk in cooler set at warm temperature setting. Operator placed items in freezer to quick chill
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt container
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored in bowl on kitchen prep counter
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between flip top cooler and prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water container 70F. Operator cleaned utensils and stored dry
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cook line soiled with dust and grease
Standing water in bottom of reach-in-cooler. Standing water under right flip top inside cooler.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. In walk in cooler, cases of raw chicken above crate of unwashed vegetables. Manager moved chicken to shelf with rest of raw chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, rice with vegetables (126F - Hot Holding). Per employee cooked at 12:00pm and holding in unit. Rice removed to stove to reheat above 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table in kitchen, cooked potatoes 86F at 2:25pm (cooked cooling approximately 30 minutes) to 84F at 2:55pm and rice 119F at 2:25pm (cooked cooling approximately 30-45 minutes) to 105F at 2:55pm. Based on times and temperatures taken, neither will reach 70F in 2 hrs. Employee moved both to reach in cooler to rapid chill to 70F.
Bowl or other container with no handle used to dispense food. Multiple plastic pint cups in bulk seasoning and flour containers. Employee removed all cups.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water on prep table by flow burner. Employee dumped water and removed utensils to be washed.
Stored food not covered. In walk in cooler, pan with raw whole fish at proper temperature not covered. Employee wrapped with plastic.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil by cook line not labeled.
May 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Three compartment sink missing barrier for third compartment
May 1, 2024Assigned to InspectorComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 1, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 15 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Roach activity present as evidenced by live roaches found. Observed 2 live roaches on ground under cook line equipment in kitchen. Observed approximately 5 live roaches in between wall and 2 compartment sink on cook line in kitchen Observed 3 live roaches behind chest freezer in hall way leading to back door in kitchen area. Observed 1 live roach in front of chest freezer in hall way leading to back door in kitchen area. Observed approximately 5 live roaches in between wall and triple sink in ware washing area in kitchen area. Observed 1 live roach going into wall in behind triple sink in ware washing area
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right to left: right side 2 door flip top cooked chicken (51F); cooked onions and pepper (51F); cut tomatoes (49F); cooked goat (53F); cooked lamb (51F); cream (51F); cooked cauliflower (46F); cheese (58F); onion sauce (53F); chick peas (51F); cooked onions (52F); vegetables samosas (53F). Monitored unit for 30 minutes with no changes in temperature. Items not prepared or portioned today. Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right to left: right side 2 door flip top cooked chicken (51F); cooked onions and pepper (51F); cut tomatoes (49F); cooked goat (53F); cooked lamb (51F); cream (51F); cooked cauliflower (46F); cheese (58F); onion sauce (53F); chick peas (51F); cooked onions (52F); vegetables samosas (53F). Monitored unit for 30 minutes with no changes in temperature. Items not prepared or portioned today. Unknown time out of temperature. See Stop Sale
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator refilled
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for employees without food handler certificates
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Observed approximately 5 dead roaches on ground in ware washing area directly across from cook line in kitchen. Operator started to remove clean and sanitize. Observed 1 dead roach on ground at kitchen door entrance Onserved 2 dead roaches on ground under 2 compartment sink on cook line in kitchen. Observed 1 dead roach on ground outside of walk in cooler door in kitchen. Observed 1 dead roach on side of chest freezer in hall way leading to back door in kitchen area.
Equipment in poor repair. Three compartment sink missing barrier for third compartment
Floor soiled/has accumulation of debris. Floor heavily soiled under cook line equipment
Ice buildup in cook line flip top cooler. Observed at right side cook line flip top
In-use knife/knives stored in cracks between pieces of equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top
Wall soiled with accumulated grease, food debris, and/or dust. Observed on cook line
Feb 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No hot running water at three-compartment sink. No hot water at three compartment sink. Per manager, hot water heater not working properly.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Per manager, hot water heater not working properly
No hot running water at mop sink. Per manager, hot water heater not working properly
Feb 13, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 7 high priority.
7 High priority4 Intermediate3 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in little flip top cooler cooked chicken (48F - Cooling). Employee stated cooked and placed in flip top night before. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked peppers and onions (76 - Cooling) at 2:35pm in flip top cooler cooling since 12:00pm.
Nonfood-grade bags used in direct contact with food. Observed raw chicken in standard groceries to go bag in freezer in back store room.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over RTE salsa in reach in cooler in corner of kitchen.
Stop Sale issued due to adulteration of food product. Observed live weevils in sugar container in back store room.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Observed in little flip top cooler cooked chicken (48F - Cooling). Employee stated cooked and placed in flip top night before. 2) Observed in little flip top cooler container of raw fish (46F - Cooling). Employee stated fish was seasoned and placed in cooler night before.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed in little flip top cooler container of raw fish (46F - Cooling). Employee stated fish was seasoned and placed in cooler night before. See stop sale.
Handwash sink used for purposes other than handwashing. Observed employee washing utensils in HWS.
No hot running water at three-compartment sink. No hot water at three compartment sink. Per manager, hot water heater not working properly.
No paper towels or mechanical hand drying device provided at handwash sink. Operator placed new roll in paper towel compartment.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Per manager, hot water heater not working properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bucket of standing water with utensils in it near end of cook line.
No hot running water at mop sink. Per manager, hot water heater not working properly
Working containers of food removed from original container not identified by common name. Container of flour on storage rack by exit hallway not label.
Nov 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of spices and corn starch in back storage area. Manager removed cups.
Food stored on floor. 1) Containers of fryer oil and cases of plastic water bottles on floor by end of cook line. 2) Buckets of food items on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket of utensils in standing water at end of cookline. Manager dumped water and replaced with dry utensils.
Single-service articles not stored inverted or protected from contamination. To go foil pans on top of storage shelf not stored inverted. manager inverted all pans.
Soiled dry wiping cloth in use. Soiled cloth on cutting board at cook line fliptop unit. Employee removed cloth from line and replaced with clean.
Stored food not covered. Containers of dry spices on shelves in back hall not covered.
Time/temperature control for safety food thawed in an improper manner. Container of frozen chicken pieces thawing at room temperature. Manager placed container in cooler to continue thawing.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at end of cook line and above triple sink soiled.
Oct 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, fried chicken pieces 68-74F @ 2:30pm (cooked cooling since 11:45am). Chicken moved to smaller pans and placed in freezer to rapid chill to 70F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, fried fish pieces (51F - Cold Holding); fried chicken pieces (51F - Cold Holding); yogurt (51F - Cold Holding); heavy cream (51F - Cold Holding); sour cream (51F). Per manager items out of temperature more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, fried fish pieces (51F - Cold Holding); fried chicken pieces (51F - Cold Holding); yogurt (51F - Cold Holding); heavy cream (51F - Cold Holding); sour cream (51F). Per manager items out of temperature more than four hours.. See stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items for lunch service only used 11:30am-2:30pm and discarded. No written plan available. Time as Public Health Control form printed and provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Trays of fried chicken pieces on cooling rack in walk in cooler missing date labels. Per manager, prepared over 24 to 36 hrs ago.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at expo station. Employee labeled as water.
Bowl or other container with no handle used to dispense food. Plastic cups on multiple containers of dry spices and bulk containers in back hallway.
Floor not cleaned when the least amount of food is exposed. Floor area around dish machine and cook line has debris and soiled buildup.
Food stored on floor. 1) Cases of plastic bottled water on floor just inside kitchen. 2) Buckets of food items and cases of raw chicken on floor in walk in cooler.
Soiled dry wiping cloth in use. Soiled clothes on front of line at expo station and by dish machine.
Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line and wall adjacent to front area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.